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Kimchi Fried Rice with Fried Eggs finished recipe

Kimchi Fried Rice with Fried Eggs

5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 cups servings
Course: Main Course
Cuisine: Asian
Calories: 534
Ingredients Method Nutrition

Ingredients
  

For the Kimchi Fried Rice
  • 4 cups chilled cooked short-grain or medium-grain white rice separated with your fingers
  • 1 1/2 cups well-fermented napa cabbage kimchi roughly chopped
  • 1/4 cup kimchi juice
  • 2 tablespoons neutral oil such as avocado or canola oil, divided
  • 1/2 medium yellow onion about 3 ounces (85 g), finely diced
  • 3 garlic cloves minced
  • 3 green onions thinly sliced, white and green parts separated
  • 1 tablespoon gochujang
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
For the Eggs
  • 4 large eggs
  • 1 teaspoon neutral oil
Optional Garnishes
  • 1 tablespoon toasted sesame seeds optional
  • 1 sheet roasted seaweed about 0.1 ounce (3 g), cut into thin strips, optional
  • Additional sliced green onions optional

Method
 

Method
  1. Remove the chilled rice from the refrigerator and break apart any large clumps with clean fingers or a fork. The grains should be loose enough to spread easily through the skillet.
  2. Roughly chop the kimchi into bite-size pieces: In a small bowl, stir together the kimchi juice, gochujang, and soy sauce until the gochujang is mostly dissolved.
  3. Heat 1 tablespoon (15 ml) neutral oil in a 12-inch wok or skillet over medium-high heat until shimmering.
  4. Add the diced onion and the white parts of the green onions. Cook for 2 to 3 minutes, stirring frequently, until softened and lightly translucent.
  5. Stir in the garlic and cook for about 30 seconds, until fragrant but not browned.
  6. Add the chopped kimchi: Cook for 3 to 4 minutes, stirring occasionally, until some moisture evaporates and the edges begin to soften and lightly caramelize.
  7. Add the chilled rice and remaining 1 tablespoon (15 ml) neutral oil. Toss and press the rice through the kimchi mixture until the grains are separated and evenly distributed.
  8. Pour the kimchi juice, gochujang, and soy sauce mixture over the rice. Stir and toss until the grains are evenly coated and turn a warm reddish-orange color.
  9. Spread the rice into an even layer and let it cook undisturbed for 1 to 2 minutes. Toss, spread it again, and cook for another 1 to 2 minutes. The rice should be steaming hot with a few lightly crisp areas.
  10. Remove the skillet from direct heat: Stir in the toasted sesame oil and most of the green onion tops, reserving a little for garnish.
  11. Heat 1 teaspoon (5 ml) neutral oil in a nonstick skillet over medium-low heat. Crack in the eggs and cook until the whites are fully set and the yolks reach the preferred doneness. For fully cooked eggs, cook until the yolks reach 160°F (71°C).
  12. Let the fried rice stand off the heat for about 5 minutes. The grains will settle slightly while remaining hot.
  13. Divide the kimchi fried rice among four bowls or plates and top each portion with one fried egg.
  14. Sprinkle with sesame seeds, roasted seaweed strips, and the reserved green onions as desired. Serve immediately.

Nutrition

Serving: 1gCalories: 534kcalCarbohydrates: 30gProtein: 31gFat: 19gSaturated Fat: 3gSodium: 898mgFiber: 4gSugar: 25g

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